Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the perfect balance of crispy, buttery crust and pull-apart cheese magic that transforms any meal into a showstopper. The secret lies in precise technique—layering garlic butter between bread slices and topping with a precise blend of melted cheese that browns beautifully.
I’ve tested countless variations, and this method guarantees restaurant-quality results every time, with a golden crust and gooey, melty cheese that pulls cleanly from the loaf.
What sets this recipe apart is the attention to detail that makes all the difference: using high-quality Italian bread for structure, infusing the garlic butter with fresh garlic and parsley, and baking at the right temperature to achieve that signature crispy exterior.
The cheese topping isn’t just any blend—it’s a carefully balanced mix of sharp cheddar and mozzarella that melts into a creamy, stretchy layer without becoming greasy. This isn’t just a side dish; it’s the centerpiece that elevates any dinner table.
The result is a loaf of garlic bread with a buttery, crispy crust that shatters slightly when you pull it apart, revealing pockets of molten cheese and aromatic garlic butter.
Each bite delivers a perfect harmony of textures—crunchy, chewy, and creamy—while the aroma fills your kitchen with an irresistible, savory scent. Whether you’re serving it at a holiday gathering or a casual weeknight dinner, this recipe will have everyone asking for seconds.
Ready to master this technique? The instructions break down every step, from preparing the garlic butter to achieving that perfect golden-brown finish in the oven. With just a few simple ingredients and precise timing, you’ll have cheesy garlic bread that rivals the best you’ve ever tasted. Let’s get started!
Ingredients for america's test kitchen cheesy garlic bread
Crusty bread, rich butter, and melty cheese—this is your ultimate cheesy garlic bread lineup.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Bread Loaf 🍞 | 1 whole | Crusty, 1-pound loaf preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Fresh Parsley 🌿 | ¼ cup | Chopped, finely |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, low-moisture |
| All-Purpose Flour 🌾 | ¼ cup | For dusting |
| Sea Salt 🧂 | ½ tsp | Fine grain, preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor boost |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For brushing |
The bread is non-negotiable—Italian bread from the bakery section (like Schar or Bimbo) gives that perfect chewy texture. Skip the pre-sliced stuff; you want a sturdy loaf that holds up to the cheese. For the butter, unsalted is a must—it lets the garlic and cheese shine without competing flavors. I always grab Plugrá or Land O’Lakes from the store, but if you’ve got a local creamery, their butter takes it to the next level. The garlic? Fresh, plump cloves—none of that jarred minced stuff. Same goes for parsley: fresh and bright, not the dried kind. Pro tip: buy extra garlic and parsley—they’re worth the splurge for this recipe.
No sharp cheddar? Pepper jack or Gruyère works in a pinch, but the sharpness is key for that tangy bite. Mozzarella can be fresh (torn, not shredded) if you’re feeling fancy, but low-moisture pre-shredded saves time and keeps things creamy. Running low on butter? Ghee or browned butter adds depth, but stick to unsalted for balance. The garlic powder is optional but worth it—it boosts the aroma without overpowering. And if you’re short on olive oil? Melted butter works too, though it’ll be less crispy. Trust me, the garlic butter alone is worth the effort—don’t skip the mincing step!
This bread reheats like a dream—wrap leftovers in foil and pop in a 350°F oven for 5-10 minutes. Keeps 3 days in the fridge, but honestly? It’s best fresh out of the oven. For parties, assemble the loaf ahead and refrigerate—bake straight from the fridge for that perfect crisp. Store extra cheese in an airtight container for up to 2 weeks. And if you’re making a crowd version? Double the butter and cheese, but keep the bread loaves smaller—they bake faster and stay crispier. Leftovers? Toast slices and serve with soup—game changer!
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of thing you can make with one hand tied behind your back. Slice the Italian loaf, mix softened butter with minced garlic and parsley, spread it on, top with shredded cheddar, and bake—no fancy techniques, no stress.
- Crispy-Creamy Magic: That golden, crackly crust with gooey melted cheddar inside? It’s the kind of texture combo that makes you pause mid-bite. The sharp white cheddar adds just enough tang to cut through the richness, while the garlic and parsley keep it bright.
- Weeknight Sidekick: Between us, this is my go-to for pizza night, pasta dinners, or even when I’m craving something indulgent but don’t want to cook. It reheats beautifully too—perfect for when you’re too tired to slice fresh bread but still want that cheesy garlic hit.
- Budget-Friendly Stretch: A single loaf of Italian bread and a block of cheddar last me for days. I’ll slice half, freeze it, and pull it out whenever I’m in a rush. Honestly, it’s one of those recipes where the ingredients cost next to nothing, but the satisfaction is priceless.
Step-by-step instructions for america's test kitchen cheesy garlic bread
This method delivers that legendary pull-apart texture with a crispy, buttery crust every time.
Prep the Bread and Create the Garlic Butter
Preheat your oven to 375°F. Using a serrated knife, slice the 1 whole Italian Bread Loaf lengthwise into two equal halves, then make ½-inch deep diagonal cuts every 1 inch across both halves. This creates those perfect pull-apart sections.
In a small bowl, combine the 0.75 cup Unsalted Butter (cold cubes), 6 cloves Garlic Cloves (minced), 0.5 tsp Garlic Powder, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Use a fork to mash until the butter is completely softened and the mixture is smooth. Here's the thing—don't skip the cold butter. It ensures the perfect spreadable consistency without melting too quickly.
Assemble and Bake the First Layer
Place one half of the bread on a parchment-lined baking sheet, cut-side up. Spread half of the garlic butter mixture evenly over the entire surface, making sure to get it into those diagonal cuts. Sprinkle half of the 1.5 cups Sharp White Cheddar Cheese and half of the 1 cup Mozzarella Cheese evenly over the butter.
Bake for 10-12 minutes until the cheese is fully melted and the edges are beginning to turn golden brown. I like to watch for that moment when the cheese starts to bubble and pull away slightly from the bread—this is your signal that it's ready for the next layer. Don't overbake here; you want the bread to stay soft and chewy underneath that crispy crust.
Add the Second Layer and Finish Baking
Remove the baking sheet from the oven and immediately place the second half of the bread on top of the first, cut-side down. This sandwiches the cheese between the two layers. Spread the remaining garlic butter mixture evenly over the top half, then sprinkle the remaining 0.75 cup Sharp White Cheddar Cheese and 0.5 cup Mozzarella Cheese on top.
Return to the oven and bake for another 8-10 minutes until the top is golden brown and the cheese is bubbling vigorously. Here's where the magic happens: the residual heat from the first layer helps melt the top cheese perfectly while keeping the bottom warm and gooey. If you notice the top browning too quickly, tent it loosely with aluminum foil to prevent burning while still allowing the cheese to melt.
Create the Crispy Crust and Final Touches
While the bread is still hot, brush the top with 2 tbsp Extra-Virgin Olive Oil using a pastry brush. This creates that beautiful crispy crust while keeping the inside tender. Immediately sprinkle the 0.25 cup Fresh Parsley (chopped) evenly over the top for that fresh, vibrant finish.
Return the bread to the oven for 2-3 minutes to crisp up the top. Watch closely—you want that perfect balance of crispy and chewy. When it's done, remove from the oven and let it rest for 2 minutes before serving. This resting time allows the bread to set slightly, making it easier to pull apart without losing all that delicious cheese.
Serve Immediately for Maximum Cheese Pull
Using a sharp serrated knife, carefully cut through the diagonal lines to create individual pull-apart sections. Serve immediately while still hot—this is when the bread is at its peak texture. The outside should be crispy and golden, while the inside remains soft and gooey with melted cheese oozing out at every pull.
Here's a pro tip: if you're serving this at a party, keep the bread wrapped in aluminum foil until ready to serve. The residual heat helps maintain that perfect texture. And real talk—this bread is best enjoyed fresh. The cheese sets up nicely when cold, but the texture and flavor are at their absolute best when served piping hot.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- Toast Bread First: Slice your Italian loaf before baking—thin, even cuts (about ½-inch thick) crisp up faster and soak up the garlic butter better. I used to skip this, and my bread always ended up soggy in the middle.
- Grate Cheese Fine: Sharp white cheddar melts best when grated very fine—think powdery, not chunky. Use a box grater or pulse in a food processor; coarse cheese won’t melt smoothly and sticks out like sad, unmelted islands.
- Don’t Overcrowd the Pan: Bake slices in a single layer if needed—overlapping bread steams instead of browning. I learned this after my first batch came out pale and gummy. A hot, crowded pan kills the crispy crust.
- Press Garlic Hard: Smash those garlic cloves flat with the side of your knife before mincing—it releases more flavor. I was lazy and just chopped them, and the bread tasted like garlic hinted it was there, not sang about it.
Make-ahead tips for this dish
Pre-Assemble Ahead
Assemble the entire loaf the night before and refrigerate it in an airtight container lined with parchment paper. This allows the bread to absorb the garlic butter flavors overnight, making every bite more aromatic.
When ready to bake, simply transfer the cold loaf (no need to thaw) directly to a 375°F oven for 20-25 minutes—the cold start helps create that perfect crispy crust. 💡
Cheese Prep Shortcut
Shred your own cheese instead of using pre-shredded—it melts more evenly and avoids that dreaded gummy texture. Store shredded cheese in a freezer-safe bag for up to 3 months. When ready to use, thaw in the fridge overnight.
For extra convenience, pre-mix the cheddar and mozzarella in a bowl and store it in the fridge for up to 5 days—just sprinkle directly from the container when baking. 🧀
Baking Timing Hacks
If you’re short on time, bake the first layer for 15 minutes instead of 10-12 minutes—this helps the bottom set up faster so the second layer doesn’t make it soggy. For parties, assemble two loaves simultaneously on the same baking sheet, spacing them apart.
Rotate the pans halfway through baking for even browning. I’ve baked up to 4 loaves at once in my 9x13-inch pans, and they all came out perfect. ⏰
Freezing for Later
Freeze the fully assembled loaf (unbaked) on a parchment-lined tray for 1 hour to solidify, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge, then bake as directed—add 5-7 extra minutes to the total baking time since the loaf will be cold.
The texture holds up surprisingly well, though the crust won’t be quite as crispy as fresh-baked. Still, it’s a lifesaver for busy nights! ❄️
Reheating Leftovers
Wrap leftover slices in foil and reheat in a 350°F oven for 5-7 minutes until the cheese is fully melted and the bread is warm through. For a crispier texture, broil for 1-2 minutes at the end.
Microwave reheating works too—wrap slices in a damp paper towel and heat for 20-30 seconds, but expect a softer crust. I always save a few slices to toast the next day with soup—it’s a game-changer. 🔥
Party-Ready Tricks
For crowd service, assemble the loaf in a 9x13-inch baking dish instead of a sheet pan—it bakes faster and holds more cheese. Cover with foil and keep it warm in a 200°F oven until ready to serve.
To keep the bread crispy longer, brush the top with melted butter right before serving. I’ve served this to 20 people without a single dry bite—just keep it wrapped in foil until the last minute. 💪
Nutrition facts
Frequently asked questions
Can I use French bread instead of Italian bread?
Italian bread is ideal because its sturdy crust holds up better to the cheese topping. French bread tends to be too delicate and can get soggy. If you must use it, choose a crusty baguette-style loaf and bake at 350°F instead of 375°F to prevent burning.
Why did my garlic bread turn out greasy instead of crispy?
Greasy results usually happen when the butter melts too quickly. Always use cold butter and spread it thinly between layers. For extra crispiness, brush the final layer with olive oil after baking. Also, avoid overloading the cheese—stick to the 1.5 cups cheddar and 1 cup mozzarella ratio.
How do I make this for a crowd without drying out the bread?
Assemble multiple loaves in a 9x13-inch baking dish instead of sheet pans. Space them apart and bake at 350°F for 15-18 minutes total. Keep assembled loaves covered with foil until serving to maintain moisture. For serving, brush with melted butter just before pulling apart.
Can I substitute parmesan for cheddar in this recipe?
Parmesan adds a different flavor profile—it's saltier and nuttier. For best results, use 1 cup sharp cheddar and 0.5 cup parmesan instead of all cheddar. The parmesan will add depth but won't provide the same meltiness as cheddar. For extra richness, add 0.25 cup mozzarella to maintain the pull-apart texture.
What's the best way to reheat slices without losing crispiness?
Wrap slices in foil and reheat at 350°F for 5-7 minutes. For extra crunch, broil for 1-2 minutes at the end. Never microwave—it turns the bread rubbery. Pro tip: Toast slices in a dry skillet over medium heat for 1-2 minutes per side for the crispest results.